Peanut Butter Chocolate Chip Homemade Larabars

Make these Peanut Butter Chocolate Chip Homemade Larabars for half the cost for a quick and easy mid-day snack. Fast and easy!

Three weeks ago today I went into labor. I spent most of that day in denial. In between contractions I would convince myself that this was all in my head. Then each increasingly intense contraction hit, knocking the wind out of me as I struggled to find my internal strength. It wasn’t until twelve hours into labor that I accepted my reality, allowed myself the excitement I had been reserving for this moment, and prepared myself (mentally) to deliver a baby.

Baby Nash joined us December 17, 2013, three weeks ago. Both so long ago and yet, just yesterday. The last three weeks have been precious. With Jason home from work we quickly created a little cocoon around our family of four and each of us began learning how to adapt to the new roles we had come into. Friends and family have graciously kept us fed (and sane) bringing us meals and extra arms. And our outings are minimal allowing us to focus inward and live presently during this time – this precious, fleeting time.

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On Wednesday Jason goes back to work. I return to The Sweet Life and together we resume ordinary routines (whatever that will look like). Our cocoon will break open and we will re-engage life. I am both excited and terrified.

Re-engaging life means a lot of things: returning to our community, returning to Eden’s playdates and my baking sessions, returning to chores, errands, stresses, etc.. For me it also means focusing on health and working towards getting back in shape after the two pregnancies over the past three years. Each pregnancy has taken it’s toll and I eagerly look forward to regaining energy and strength as well as fitting into my old jeans once again.

As a breastfeeding Mama I am aware I need to keep myself well fed and I have been in search for healthy, energy-boosting snacks to eat before I feel the shakes come on. These (4-ingredient!) Homemade Larabars do the trick! Not only do they give me the protein and healthy fats from the cashews and peanuts, the dates and chocolate bits satisfy my oh-so-needy sweet tooth.

These Homemade Larabars can be made in minutes and the flavor varieties are endless. I will definitely be keeping a good stock on hand over the next couple of months.

Can you make these without a food processor? I just have a blender …. but I would think that would stick to the blades terribly. Maybe I can just mash it up by hand- well — with a spoon /spatula? Do you think that could work?

I’m not sure if I’m familiar enough with a dried fig to say for sure, but I think the texture of a dried fig is drier. But also since they are significantly less sweet, you could add just a little bit of maple syrup or agave nectar and that should help both texture and taste. If you try it let me know how it turns out!

unfortunately, this bar is pretty dependent on the cashews for the consistency. This bar might work better: http://www.thesweetlifeonline.com/2013/01/03/raw-banana-bread-breakfast-bar/ you could sub out the pecans for seeds and add chocolate chips if you wanted. You might need to add a little extra moisture to this bar if you take out the pecans, but even a little water would do the trick.

Hey- first time reader after searching for Larabar recipes. This looks fantastic. Yours was the first recipe for the peanut butter chocolate chip bar that included other kinds of nuts. It sounds like a really good idea because cashews are super rad. n…n

I packed the dates, which I should mention if I didn’t already. Also I used Medjool dates which are very moist. Depending on the moistness of the dates, you may need to add a little water to get it to hold completely together. I will make note of this in the recipe. Thanks for your feedback.

This looks wonderful. My husband is an avid protein bar consumer. We are new vegans and I am excited to try new creations. I also love the simplicity. Only five (well really four) ingredients…how wonderful. And what’s better is that I have all of them in my kitchen. Thanks for the recipe.

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